coffeetalk said:Hi all,
I have learned that the American extraction time for one espresso is about 15-20 seconds but the Italian type is about 25-30 seconds to make. What makes them different? Why is that?
Coffee Guy said:First let me ask you a couple of questions??? #1--How wet is water? And #2--How high is up??? :shock:
Yes, I know those questions some crazy...But you have a number of different opinions as to what the perfect shot is, and how to produce one. I'd like to ask who has the answer to the perfect shot and then tell me why your way is best? Some say 16 to 22 seconds, some say 18 to 30 seconds. I say whatever tastes the best. It really depends alot on your application. Meaning, are you in a controlled enviroment like a cafe or coffee shop and using ceramic cups, in an espresso cart using paper cups, or in a drive thru using paper cups? Because shot times will differ. Most importantly your blends will determine the taste along with the temperture of your water, the grind of the beans, and the tamp in the port-a-filter. Keep in mind one application may not work in all cases. So this one size fits all does not work. Anyone in the art of making great espresso drinks should always be looking for ways to improve, not just necessarily staying with one way. Other wise how can you make the claim that you are an expert. As for me I'm always looking for ways to improve my art. Rather is comes from me experimenting or one of my customers showing me another way.
Just my two cents 8)